Pumpkin Pie Recipe
by Jingga Filed under: cooking and recipe
Pumpkin Pie
Pate Brisee (Short Crust Pastry)
Ingredients :
- 1 1/4 cups (175 grams) all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon (14 grams) granulated white sugar
- 1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
- 1/8 to 1/4 cup (30 – 60 ml) ice water
Direction :
- In a food processor, place the flour, salt, and sugar and process until combined.
- Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
- Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
- Turn the dough onto your work surface and gather into a ball.
- Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
- After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).)
- Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan.
- Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan.
- With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan.
- Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.
Pecan and Gingersnap Layer: (optional)
Ingredients :
- 1/4 cup (25 grams) pecans, toasted and ground
- 1/4 cup (25 grams) crushed gingersnap cookies
Direction :
- Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic.
- Cool and then place the pecans in a food processor and process until finely ground.
- Combine the ground pecans with the crushed gingersnap cookies.
- Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust.
- Cover and return the pastry to the refrigerator while you make the pumpkin filling. Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven
Pumpkin Filling:
Ingredients :
- 3 large eggs
- 2 cups fresh pumpkin puree or 1 – 15 ounce can (425 grams) pure pumpkin
- 1/2 cup (120 ml) heavy whipping cream
- 1/2 cup (110 grams) light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
Direction :
- In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.
- Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)
- Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.
- Makes one 9 inch (23 cm) pie.
Maple Whipped Cream:
- 1 cup (240 ml) heavy whipping cream
- 1 1/2 tablespoons pure maple syrup
Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.
